Agedashi Tofu Recipe (Fried Tofu in Dashi Soup)

Try this Agedashi Tofu recipe, a delicious complement to any wholesome meal. You will love this one if you’re searching for a flavorful tofu dish!

Looking for easy tofu dishes? Try my Tofu Katsu, Veggie Tofu Burger, or Teriyaki Tofu!

Agedashi tofu served in a bowl.

Agedashi Tofu is a classic side dish in Japanese cooking featuring deep-fried tofu in a savory dashi broth. It’s wonderfully simple, vegan, and gluten-free! Learn how to make it and bring the taste of Japan right into your home!

Why You Will Love This Recipe 

  • A quick and easy recipe that is ready in less than 15 minutes!
  • A rich, flavorful soup complements the simplicity of the tofu.
  • Easy to customize with various topping options (explore our topping variations below).

Recipe Ingredients

You’ll need the following ingredients to make this easy Agedashi Tofu Recipe:

Agedashi tofu ingredients.

Ingredient Notes

  • Tofu: Use firm tofu (momen tofu) since it holds its shape well when frying and is easier to handle. Soft tofu (kinu tofu) could fall apart while frying.
  • Rice Flour: Rice flour adds a light, crispy texture to the tofu pieces. You can substitute it with potato starch, corn starch, or all-purpose flour.
  • Instant Dashi Powder: Dashi, a traditional Japanese stock crafted from fish and seaweed, is a key ingredient in determining the soup’s flavor. I opt for kombu dashi powder, a vegan alternative in this recipe.

How To Make Agedashi Tofu: STEP BY STEP 

Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1:

How to make agedashi tofu step by step.

Wrap a block of tofu with paper towels and remove excess moisture. Cut it into equal pieces.

Step 2:

How to make agedashi tofu step by step.

Prepare the dashi stock soup in a small saucepan.

Step 3:

How to make agedashi tofu step by step.

Prepare the toppings.

Step 4:

How to make agedashi tofu step by step.

Coat each piece of tofu with rice flour evenly.

Step 5:

How to make agedashi tofu step by step.

Deep fry the tofu pieces at 320°F (160°C) until crispy.

Step 6:

How to make agedashi tofu step by step.

Flip them over to make sure both sides get that nice crispiness.

Agedashi tofu served in a bowl.

Arrange the fried tofu and toppings in a bowl, then pour over the dashi soup to finish the agedashi tofu! You’ll love the delightful contrast of the crispy tofu with the rich, savory dashi broth!

Recipe Tips

  • Tofu Moisture Tip: You don’t need to press the tofu thoroughly. Retaining some moisture is critical to achieving and preserving a fluffy texture in the final dish.
  • Coating Adjustment: Mix some potato starch with the rice flour if the tofu coating comes off too easily. This not only adds thickness to the batter but also enhances its crispiness.
  • Serve Immediately: Agedashi tofu is best enjoyed fresh and hot. Serve it immediately after pouring the dashi soup over the fried tofu to maintain the crispy texture.

Storage

Store any leftover agedashi tofu and the soup in an airtight container in the fridge and consume within two days. When you’re ready to eat, heat it in the microwave.

Topping Variations

Enhance your enjoyment of this crispy, deep-fried tofu with various toppings!

  • Daikon oroshi (Grated daikon)
  • Shredded nori
  • Katuobushi (Bonito flakes)
  • Shichimi togarashi (Japanese spice blend)
  • Spring onions, green onions

Your Questions Answered

What can I serve with this agedashi tofu recipe?

This recipe is excellent, served with Japanese steamed rice, Mushroom miso soup, Tamagoyaki, and Goma-ae.

Can I prepare agedashi tofu in advance?

While agedashi tofu is at its crispiest when enjoyed fresh, you can get a head start by preparing some components in advance, like the dashi soup and toppings.

What are other variations of the dashi soup?

When it comes to dashi, you have various options, including Awase dashi, Shiitake dashi, and Kombu dashi. Awase dashi is the most commonly used type. To dive deeper into the world of dashi and learn how to make it, explore ‘What Is Dashi: A Quick Guide To Japanese Soup Stock.’

How do I prevent the tofu from sticking to the pan when frying?

Make sure to pour enough oil into the pan before adding the tofu. Additionally, avoid overcrowding the pan with too many tofu pieces at once, allowing each piece enough space for proper heat distribution.

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Agedashi tofu served in a bowl.

More Tofu Recipes You Will Love

I hope you enjoy this Agedashi Tofu! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Agedashi tofu served in a bowl.

Agedashi Tofu Recipe (Fried Tofu in Dashi Soup)

5 from 2 votes
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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2
Author: Juri Austin
Try this Agedashi Tofu recipe, a delicious complement to any wholesome meal. You will love this one if you're searching for a flavorful tofu dish!

Ingredients

  • ½ block Firm Tofu, 175g
  • 2 Tbsp Rice Flour
  • Vegetable oil, for frying

For the Dashi Soup

For the Toppings

  • 1 clove Ginger, grate
  • 1 Scallion, finely chop

Instructions

  • Prepare the Tofu: Wrap a block of tofu with paper towels and press it to remove excess water for 5 minutes. Afterward, discard the damp paper towels and cut the tofu into 6 equal pieces.
  • Prepare the Dashi Soup: In a saucepan, combine dashi powder, mirin, soy sauce, and water. Bring the soup to a gentle simmer over medium heat, then remove it from heat.
  • Prepare the Toppings: Grate fresh ginger and finely chop scallions, setting them aside for later.
  • Coat tofu: Cover each piece with rice flour, ensuring an even coating. Shake off any excess flour.
  • Deep fry the tofu: Heat vegetable oil in a frying pan to 320°F (160°C). Carefully place the tofu pieces into the hot oil and let them fry until they turn crispy. Flip them over to make sure both sides get that nice crispiness. Once they're done, transfer the tofu to a wire rack to let any excess oil drain off.
  • Serve: Arrange the deep-fried tofu in a serving bowl, topping them with chopped scallion and grated ginger. Pour the hot dashi soup over the tofu.

Video

Notes

  • Storage: Store any leftover agedashi tofu and the soup in an airtight container in the fridge and consume within 2 days. When you’re ready to eat, heat it up in the microwave.
  • You don’t need to press the tofu completely. Retaining some moisture is critical to achieving and preserving a fluffy texture in the final dish.
  • If you find the tofu coating coming off too easily, mix in some potato starch with the rice flour. This not only adds thickness to the batter but also enhances its crispiness.
  • Agedashi tofu is best enjoyed fresh and hot. Serve it immediately after pouring the dashi soup over the fried tofu to maintain the crispy texture.

Nutrition

Serving: 1g | Calories: 251kcal | Carbohydrates: 13g | Protein: 10g
Course: Side
Cuisine: Japanese
Keyword: agedashi tofu
Did You Make this recipe?Please Leave a star rating!

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